Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and saute until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Serve, passing cheese separately. Serves 4. Bon Appetit March 1995 Per serving: 317 Calories (kcal); 15g Total Fat; (39% calories from fat); 9g Protein; 44g Carbohydrate; 0mg Cholesterol; 49mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1569g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1075 (39%)|
|Amt Per Serving||% DV|
|Total Fat 119.5g||159 %|
|Saturated Fat 32.5g||163 %|
|Monounsaturated Fat 48.8g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 801.9mg||247 %|
|Sodium 1851.5mg||64 %|
|Potassium 2737.8mg||72 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 22.1g|
|Protein 374.7g||535 %|
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Calories per serving: 2770
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